Nellore Chepala Pulusu(Andhra Style Fish Curry)

If you’ve ever tasted a true Andhra-style fish curry, you already know—it’s bold, fiery, tangy, and simply unforgettable.
  And when we talk about the best of the best… Nellore Chepala Pulusu proudly takes the crown. 👑

This is not your everyday fish curry. It’s heritage in a clay pot — the kind of dish that brings families together on a Sunday afternoon.

Soft, juicy fish. A deep red gravy. Tamarind tang. Mango chunks that melt into the curry.Every bite shouts Andhra coastal magic!

If you enjoy hearty comfort food with steamed rice, I promise this recipe will become a regular in your kitchen!

Let’s cook it together!

Why Nellore Chepala Pulusu is Legendary

• Uses homemade roasted masala → unmatched flavor
  
• Clay pot (manchatti) cooking for authentic aroma
  
• Tamarind + raw mango → signature tangy finish
  
• No coconut, no shortcuts — purely spice-forward
  
• Best enjoyed once the flavors settle and mature
  

This dish is a celebration of Andhra coastal cuisine — especially in the Nellore region where seafood is a way of life.

Key Ingredients Breakdown

• Emperor Fish — firm flesh that holds shape in curry
  
• Coriander Seeds — base flavor for the gravy
  
• Mustard, Cumin & Fenugreek — classic Andhra balance: heat + aroma + slight bitterness
  
• Onions & Garlic — savory depth
  
• Tamarind Water — gives that traditional pulusu tang
  
• Raw Mango — brings both acidity & freshness
  
• Rock Salt — enhances authentic clay-pot taste
  
• Curry Leaves — the fragrance that completes Andhra meals
  

Pro Tip 💡: Always choose bone-in fish for curries — the bones release natural oils, making the gravy more flavorful.
 

Let’s Cook Together

Start by massaging the fish with turmeric, salt, and chili powder—this simple marinade locks in flavor and helps firm the fish while cooking. Set it aside while we build our spice magic.

Dry roast coriander, mustard, cumin, and fenugreek seeds—wait till they turn aromatic and slightly darker. Once cooled, grind into a fine masala powder. This is what makes the gravy authentically Nellore.

Heat oil in a clay pot (yes, this matters!). Temper mustard, cumin, and a pinch of fenugreek. When they begin to splutter, add chopped onions and sauté till golden.

Garlic, green chillies, and curry leaves go in next—this step fills your home with bold Andhra aroma. Add the turmeric, rock salt, and more red chilli powder for that signature deep red gravy.

Now stir in tomato puree and cook down until the raw smell disappears. Pour tamarind water and plain water—bring it to a rolling boil.

Time for the fish! Gently place the marinated pieces in.
No stirring — instead swirl the pot to avoid breaking fish.

As the fish cooks, sprinkle the fresh ground masala and add raw mango pieces. Let it simmer so the fish absorbs the tangy, spicy flavors beautifully.

Finish with coriander leaves…
and get ready to impress every seafood lover at your table!

Pro Tip 💡: Nellore Fish Curry tastes even better after 2–3 hours once the flavors settle into the fish. Some even prefer it the next day!

What Goes Along

• Steamed Rice — the most authentic pairing
  
• Pappu (Dal) — balances the heat
  
• Onion slices with lemon — fresh bite against spicy curry
  
• Ghee rice — adds richness for festive meals
  
• Rasam — a complete South Indian spread
  

How to Serve

• Always serve hot, straight from clay pot to plate
  
• Add fish pieces last while serving to avoid breaking
  
• A small drizzle of raw sesame oil on top enhances flavor (Andhra secret!)
  

Storage & Packing Tips

• Keeps well for 2 days refrigerated → tastes stronger next day
  
• Heat gently without stirring—just swirl
  
• Perfect for lunch box with rice if eaten within 6 hours
  

Party / Bulk Preparation

• For gatherings or Sunday lunches → triple the masala, fish quantity can be doubled
  
• Cook in wide clay pots to avoid overcrowding fish pieces
  
• Prepare curry earlier → rest time = richer flavor

Other Related Recipes You Might Like:-

• Andhra Green Chilli Chicken — fiery Andhra-style chicken curry — same region's bold flavors.
• Chicken Ghee Roast — rich & spicy coastal-style roast — great companion for seafood menus.
• Guntur Chicken Masala — signature Guntur red-chilli heat — similar spice profile to Nellore cuisine.
• Dahi Wale Chole — comforting, mildly tangy gravy — friendlier contrast to spicy fish curry.
• Palak Rice — nutritious spinach rice — complementary meal pairing for fish gravy.
• Lemon Rice — tangy, aromatic rice — classic South Indian combo with fish curries.